1 3/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
Green and red food coloring
1/4 teaspoon salt
1/2 cup chocolate chips
2/3 cup plus 1 teaspoon unsalted butter, softened
1/4 cup crushed candy canes, peppermint sticks or Starlite mints
2/3 cup granulated sugar
1/2 cup sifted confectioners’ sugar
1 large egg
1 to 2 tablespoons milk
Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper and set aside.
Combine the flour, baking powder and salt in a small bowl and set aside
Using an electric mixer on medium speed, cream 2/3 cup butter. Gradually add the granulated sugar and continue to beat until mixture is fluffy and light. Add the egg and vanilla and blend well.
Gradually add the dry ingredients and beat until a smooth dough forms.
Divide the dough in half and put each half in a separate bowl.
Add enough red or green food coloring to each half of the dough to achieve the desired color, and mix well until blended. Wrap the dough halves in plastic wrap and chill for at least 1 hour.
Flour a large pastry or cutting board and roll out one of the dough halves into a large rectangle. Cut rectangle evenly into 12 smaller rectangles measuring about 3x2 inches each.
Sprinkle 8 to 10 chocolate chips down the center of each dough rectangle, followed by 1/2 teaspoon crushed candy canes. Carefully bring the long edges of the dough together and seal firmly.
Place cookies seam side down on cookie sheets and gently press them into stocking shapes.
Bake 15 to 17 minutes.
Transfer cookies to racks to cool while you make the icing. Mix together the confectioners’ sugar, remaining teaspoon butter and 1 tablespoon of milk in medium bowl. If icing too thick, add some milk until you get the desired consistency.
Ice the cooled cookies with fluffy cuffs, plus ankle and toe patches. Sprinkle any leftover crushed candy canes on the icing cuffs for a more festive look.